Cashew and Coconut Shrimp from Patricia Heaton’s Food for Family and Friends

It’s cold out! So let’s go to the tropics with today’s recipe for Cashew and Coconut Shrimp from Patricia Heaton’s Food for Family and Friends. This shrimp is addicting – it’s perfect for a weeknight dinner for two or as a snack for any upcoming social gatherings (we’re thinking Super Bowl!).

A busy working mother raising four boys, Patricia Heaton has also played “America’s mom” on hit television shows such as Everybody Loves Raymond and The Middle. Though she may be a Hollywood star today, this down to earth, practical Midwesterner likes to have fun entertaining her loved ones and has never forgotten her roots. On her Food Network show Patricia Heaton Parties, Patricia celebrates her culinary beginnings, transforming familiar American fare into delicious, sophisticated, lightened versions for entertaining family and friends.

In her beautiful and idea-filled cookbook, Patricia Heaton’s Food for Family and Friends, she shares her budget-friendly, simple, and deeply satisfying recipes. Some are on the healthier side, and all are inspired by the dishes she loved growing up, the favorites she’s relied on to feed her hungry boys, and the scrumptious showstoppers she serves at her fun-filled, casual parties and get-togethers. This cookbook is perfect for entertaining, featuring 100 recipes for appetizers, sides, and main dishes, as well as cocktails and “guest goodies”—little treats to send home with your guests.

Patricia Heaton’s Food for Family and Friends goes on sale February 6. Purchase a copy from your favorite retailer, or get a signed copy from Barnes & NobleBooks-A-Million, or Book Soup.

Cashew and Coconut Shrimp

This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.

Makes 18 shrimp, for 4 to 6 appetizer servings

  • ½ cup mango peach jam
  • 2 tablespoons white vinegar
  • ¼ teaspoon red pepper flakes, or to taste
  • ¾ cup raw cashews
  • ¾ cup panko bread crumbs
  • ¾ cup shredded, unsweetened coconut
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound large shrimp (this will be about 18), shelled and deveined
  • Canola oil
  • 2 large eggs, lightly beaten

1. Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
2. Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
3. In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
4. In a large, deep skillet over medium heat, heat ¼ inch canola oil until shimmering.
5. Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
6. Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
7. Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.

Comments
2 Responses to “Cashew and Coconut Shrimp from Patricia Heaton’s Food for Family and Friends”
  1. Laura says:

    Cant wait to make this today 😬
    Next Im getting your cookbook. Hope you have plans for more. We love you!!

  2. Gloria Hanson says:

    I cannot wait to get the cookbook. So happy she is doing one!!! She is fabulous!!!

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